Our garden is growing so fast! I have a feeling that it is going to get to the point where we can’t eat the veggies fast enough! Our lettuce has been thriving, so I developed this recipe for lettuce wraps… Except that our lettuce is still young and not big enough to make a wrap, so I modified it. I present to you, Aisan Chicken Lettuce Wrap Salad – the less messy to eat version of lettuce wraps!
2 chicken breasts chopped in 1/2 inch cubes
1/2 cup teriyaki sauce
2 cloves garlic – minced
2 tsp. grated ginger
1/4 tsp. red pepper flakes
1 Tbsp. orange juice
1 green pepper sliced into 1 inch strips
1 red pepper sliced into 1 inch strips
3 carrots sliced into 1 inch strips
1 large head of lettuce
Optional – A handful of chow mein noodles (not if you are looking for the paleo version obviously!)
Olive oil, salt, and pepper to taste
1. At least 3 hours prior to cooking, prepare the marinade by whisking together the teriyaki sauce, garlic, ginger, red pepper flakes, and orange juice. Place the diced chicken in a ziplock bag and pour the marinade over it. Seal an refrigerate until ready to cook.
2. Prepare two plates with a large bed of washed and chopped lettuce. Drizzle with olive oil and add salt and pepper to taste. Refrigerate to keep crisp until ready to serve.
3. Preheat a wok or large frying pan over high heat.
4. Pour contents of ziplock bag into the hot pan. Toss for two minutes, and then add the peppers and carrots.
5. Allow to cook while stirring occasionally until chicken is cooked through and the veggies are tender – about 10 minutes.
6. Scoop the chicken mixture over the beds of lettuce and sprinkle with chow mein noodles if you wish.
A view of our lettuce rows in the garden: